FWIW, here is the interpretation from Issue 7.
7.3.1
"Personnel need to receive, as part of their training, clear instructions on the potential risks of food borne disease and the site’s procedures for notification where the employee may be suffering from
symptoms which may place products at risk and would prevent a person from working with open food.
The site must be expected to defie the symptoms or infections of concern, as advised by local legislation (e.g. list of communicable diseases).
These policies must be documented.
This requirement covers all employees (including temporary staf and those employed via an employment agency).
The site may consider use of a pre-employment and/or return-to-work medical questionnaire or medical examination (e.g. stool testing), as appropriate to the risk.
The use of suitably trained and competent persons and external medical experts may be required, particularly where privacy laws exist."
7.3.2
"The site must ensure that visitors and contractors who enter areas where there may be a risk to product safety, or who undertake work that may constitute a risk to product, are informed of the site’s policies
and the medical conditions (e.g. the symptoms) that would prevent entry into production, storage or open product areas.
Where permittd by legislation visitors must be screened by use of a health questionnaire. The site must ensure that regular visitors and contractors, such as external company staff or pest control providers, are included.
Where questionnaires are used, these must be reviewed by a competent person.
The procedure must be documented."
7.3.3
"Where staff visitors or contractors declare they are suffering from, or have been in contact with, the identified diseases, infections etc., they must be subject to, and informed of, the procedures to prevent
product contamination. This will usually include relocation to a role where they are not in contact with open products."
So my interpretation of the interpretation is that you train your employees what the symptoms of food borne illnesses are, and then require them to self-report.
Where permitted by law, you have your visitors/contractors sign a form that lists symptoms of food borne illnesses. They then self-report if they want to get into the facility. If they don't want to self-report, they can refuse to sign the form, in which case, they are not allowed in the facility.
If you have people that self-report, you have to have a procedure in place that says where those people may or may not go in the facility and what jobs they may or may not due.
Marshall